This started as a recipe test and turned into me deciding the recipe didn’t know how to make proper chili.  So kept the concept, these are the basics – since chili preferences differ household to household.

Make chili in a large cast iron skillet.

Make cornbread.  Loosen the batter a touch.  You want it to end up closer to pourable than cornbread generally is.

Preheat oven to 400 so that it will have finished by the time the chili does.

When the chili is done, pour the cornbread over the top.  Bake 25 minutes or so, until the bread looks done.  Pull out and serve, or flip it over after a little cooling and serve.  Preferably with shredded cheese on it.